Monday, October 21, 2013
A Herbal Harvest
Most of the garden has been put to bed now, other than one last batch of lettuce and spinach which will last until it snows (or maybe beyond, if I cover them). So this weekend I took care of the last harvest: clipping various herbs and bringing them inside to dry.
I use my herbs for a number of purposes, primarily culinary (cooking) and magical. Luckily, most common herbs can serve both purposes. For instance, rosemary is great in chicken or lamb dishes, but it is also used in protection magic, or for remembrance. (We often throw it in the Samhain bonfire for that reason.)
I love rosemary (and garlic, which is used as an herb, although it is actually a member of the onion family). I have a great rub that I use on leg of lamb: combine 12 cloves of garlic (yes, really), some rosemary, thyme, and oregano with a couple of tablespoons of sea salt or Kosher salt and some pepper. Throw it into a food processor with enough olive oil to make a paste and smear it on your roast. It forms an amazingly flavorful crust, and keeps the meat really moist. (Thanks to my friend Bobbie, who gave me this recipe years ago.)
What is your favorite herb, and what do you use it for?